Heating apparatus, transportation unit, system and method for removing foodstuffs

ABSTRACT

The invention relates to a transportation unit for transport of foodstuffs that are highly viscous or solid at ambient temperatures. The transportation unit comprises a first bag, a second bag arranged to fit into the first bag, and one or more hoist bands wrapped around the bottom side of the first bag and connected thereto. The first bag has an upper side and a bottom side, and is made from a woven fabric, preferably a woven polymer. Additionally, the first bag comprises a transfer opening for removing the foodstuffs from the transportation unit. The second bag comprises an opening for inserting and/or removing the foodstuffs. The second bag is capable of transporting more than 2000 kg of foodstuffs. The one or more hoist bands form loops above the upper side of the first bag.

FIELD OF THE INVENTION

The invention relates to a transportation unit for transporting foodstuffs that are highly viscous or solid at ambient temperatures. The invention further relates to an apparatus for heating such foodstuffs. The invention further relates to a system for removing foodstuffs that are highly viscous or solid at ambient temperatures from a transportation unit. Finally, the invention relates to a method of removing foodstuffs that are highly viscous or solid at ambient temperatures from a transportation unit.

BACKGROUND OF THE INVENTION

The transport of large quantities of highly viscous or solid foodstuffs at ambient temperatures has proven to be cumbersome. Due to this solidification or high viscosity such foodstuffs can only be transferred while being at a temperature above normal ambient temperatures, that is above about 15-25° C.

An example of a foodstuff that is highly viscous at ambient temperatures is glucose syrup. Due to the high viscosity, transfer of glucose syrup from one unit to another unit at these temperatures is very difficult and heating is needed. It turns out that glucose syrup needs to be heated to at least about 50° C. before transport between units by means of pumping can be performed. At lower temperatures the viscosity is too high to allow for easy transport. Other examples of foodstuffs that experience difficult transfer at ambient temperature due to high viscosity include melasse, lecithin and honey. Examples of foodstuffs that are substantially solid at ambient temperatures include palm oil and fat.

For efficiency reasons, heating of viscous foodstuffs like glucose syrup is performed just before inserting the foodstuff in transportation units at a point of departure. A similar procedure is followed at the point of arrival to remove the foodstuff from the transportation unit to another transportation unit or to a (temporary) storage unit.

U.S. Pat. No. 5,884,814 describes an apparatus for ensuring the pumpability of fluids exposed to temperatures below the pour point of such fluids. The apparatus consists of a container, a portable heat exchanger pad to be placed on the bottom surface of the container, and a flexible bladder positioned immediately on top of the heat exchanger pad, where the flexible bladder is at least partially filled with the pumpable fluid. Although the use of this apparatus makes it possible to transfer such fluids in smaller packages, further improvement is desired, in particular with respect to the manageability of the fluids and the time involved for heating.

SUMMARY OF THE INVENTION

The object of the invention is to provide a system for removing foodstuffs that are highly viscous or solid at ambient temperatures from a transportation unit by heating and pumping with improved properties. For this purpose, an embodiment of the invention provides a transportation unit for transport of foodstuffs that are highly viscous or solid at ambient temperatures, the transportation unit comprising: a first bag made from a woven fabric, preferably a woven polymer, the first bag having an upper side and a bottom side, the first bag being arranged to accommodate a second bag; a second bag arranged to fit into the first bag, the second bag comprising a opening for inserting and/or removing the foodstuffs; and one or more hoist bands wrapped around the bottom side of the first bag and connected thereto, the one or more hoist bands forming loops above the upper side of the first bag; wherein the first bag comprises a transfer opening for removing the foodstuffs from the transportation unit and wherein the second bag is capable of transporting more than 2000 kg of foodstuffs. Such transportation unit can transport a high quantity of foodstuffs in a reliable way, while the transportation unit is easily heated, which allows for efficient transport of foodstuffs that are highly viscous or solid at ambient temperatures.

The first bag may comprise a closeable opening to allow insertion of the second bag. The closeable opening can improve the orientation and/or positioning of the second bag within the first bag to obtain good transport results. The second bag may comprise a first transfer opening for insertion of foodstuffs and a second transfer opening for removal of foodstuffs. In some embodiments, the second bag further comprises a pressure control opening for allowing pressure control within the second bag. The pressure control opening may be used to allow the inner bag to suitably fit into the outer bag. In addition, or alternatively, the pressure control opening may be used during removal of the foodstuffs by providing an overpressure via the pressure control opening into the inner bag. If the transfer opening for removal is the only one being opened, the applied overpressure then helps to push the foodstuffs out.

In some embodiments, the first bag is provided with a coupling unit having a first end at the inner side of the first bag for coupling to the opening of the second bag, and a second end at the outside of the first bag for coupling for further foodstuff transfer.

In some embodiments, the woven fabric is a woven polymer comprising poly-propylene, preferably cold-drawn poly-propylene. Woven polymers such as cold-drawn poly-propylene may have a tensile strength greater than about 170 kN/m, preferably greater than about 200 kN/m, which is sufficient to withstand forces exerted by 4000 kg of glucose syrup. Such tensile strength may in particular be desirable in case the transportation unit is designed to be reusable.

In some embodiments, the one or more hoist bands are connected to the first bag by stitching. The yarn used for stitching may comprise polypropylene with a tensile strength greater than about 5 grams per denier, preferably greater than about 6 grams per denier. Such tensile strength is sufficient to withstand forces exerted by large masses of foodstuffs. A tensile strength greater than about 6 grams per denier is in particular in case the transportation unit is designed to be reusable.

Some embodiments of the invention further relate to an apparatus for heating foodstuffs that are highly viscous or solid at ambient temperatures, the apparatus comprising: a housing having a bottom wall and side walls, the housing being arranged to accommodate a transportation unit capable of transporting more than 2000 kg of foodstuff, filled with the foodstuff and provided with an opening for removal of the foodstuff, the housing further comprising an outlet opening; and a heating system within the housing provided with a heat transfer surface for transferring heat to the transportation unit during use, wherein the heat transfer surface of the heating system is arranged to embrace at least about 40% of the outer surface of the transportation unit. This apparatus allows relatively quick heating of foodstuffs in the transportation unit in a relatively homogeneous and gradual way. Due to the quick heating without the presence of a large temperature gradient within the transportation unit foodstuff removal can be performed within a limited period of time without loss of quality due to excessive heating. The apparatus is particularly useful for heating a transportation unit according to any of the abovementioned embodiments.

The heat transfer surface may include the outer surfaces of tubes, sheets or panels. In some embodiments, the tubes, sheets or panels form a frame for supporting the transportation unit. Supporting the transportation unit may improve the contact area between the heat transfer surface and the transportation unit which may enhance heat transfer.

In case the heat transfer surface includes the outer surface of panels, at least one of the surfaces of the heat panels facing a space within the housing for accommodating the transportation unit during use may comprise a plurality of burls. The use of burls may increase the contact area between the heat transfer surface and the transportation unit, which may enhance heat transfer.

In some embodiment, the apparatus further comprises a lid. The lid may be a removable lid which, if present, forms an upper wall substantially covering the housing. Alternatively, the lid may be connected to one of the side surfaces via one or more hinges. The lid may then be pivotable about the one or more hinges to form an upper wall substantially covering the housing if closed. The lid blocks heat so that less heat can “escape” and more heat can be used to reduce the viscosity of the foodstuffs in the transportation unit. The lid may be provided with a transparent portion. The transparent portion may assist an operator in checking the functionality of the apparatus, for example to check how the heating process is progressing and/or to see whether the heating apparatus is occupied or not. Instead of a lid substantially covering the housing, in some embodiments the housing further comprises an upper wall provided with a lid portion. The lid portion may be removable or may be pivotable about one or more hinges.

Some embodiments of the invention further relate to a system for removing foodstuffs that are highly viscous or solid at ambient temperatures from a transportation unit, the system comprising: a heating apparatus according to any one of the embodiments described above; a pump arranged for pumping the foodstuffs from a transportation unit placed in the heating apparatus; and one or more tubes for transferring the foodstuffs from the transportation unit towards a further storage unit by means of the pump. The heating apparatus may accommodate a transportation unit according to any one of the embodiments described above.

Finally, some embodiments of the invention relate to a method of removing foodstuffs that are highly viscous or solid at ambient temperatures from a transportation unit, the method comprising: providing an apparatus for heating foodstuffs, the apparatus comprising a housing and a heating system within the housing, wherein the housing has a bottom wall and side walls, and is arranged to accommodate a transportation unit filled with more than 2000 kg of foodstuffs and provided with an opening for removal of the foodstuff, and wherein the heating system is provided with a heat transfer surface for transferring heat to the transportation unit during use; providing a pump; placing a transportation unit filled with the foodstuffs and provided with an opening for removal of the foodstuff into the housing of the heating apparatus; coupling the pump to the transportation unit; heating the foodstuffs in the transportation unit; and removing the foodstuffs from the transportation unit by pumping. In case the housing is further provided with an outlet opening the coupling may include: connecting a transfer tube to the opening of the transportation unit through the outlet opening; and connecting the transfer tube to the pump.

BRIEF DESCRIPTION OF THE DRAWINGS

Various aspects of the invention will be further explained with reference to embodiments shown in the drawings wherein:

FIGS. 1A, 1B schematically show differently oriented cross-sectional views of a heating apparatus according to an embodiment of the invention;

FIG. 2A schematically shows a heating system that may be used in a heating apparatus;

FIG. 2B schematically shows another heating system that may be used in a heating apparatus;

FIG. 3 schematically shows a lid that can be used in embodiments of the heating apparatus;

FIG. 4 schematically shows an embodiment of an outer bag;

FIG. 5 schematically shows an embodiment of an inner bag;

FIGS. 6A-6C schematically show different positions of a valve that is part of an inner bag according to an embodiment of the invention;

FIG. 7 schematically shows another embodiment of an outer bag;

FIG. 8A schematically shows an elevated top view of an enclosure that may be used in combination with the bag of FIG. 7;

FIG. 8B shows a cross-sectional top view of the enclosure of FIG. 8A;

FIGS. 9A, 9B schematically show two different ways of storing transportation units in a container unit;

FIG. 10 schematically shows a block diagram of a method for removing foodstuffs according to an embodiment of the invention;

FIG. 11 schematically shows a heating apparatus accommodating a transportation unit according to another embodiment of the invention;

FIG. 12 schematically shows an embodiment of a stirring unit for use in a heating apparatus arranged for accommodating a transportation unit; and

FIGS. 13A, 13B schematically show another embodiment of a stirring unit for use in a heating apparatus arranged for accommodating a transportation unit.

DESCRIPTION OF ILLUSTRATIVE EMBODIMENTS

The following is a description of various embodiments of the invention, given by way of example only and with reference to the drawings.

FIGS. 1A, 1B schematically show a cross-section of an embodiment of an apparatus 1 for heating foodstuffs that are highly viscous or solid at ambient temperatures according to an embodiment of the invention. FIG. 1A is a cross-section along the width of the heating apparatus 1, while FIG. 1B shows a cross-section taken along the length of the heating apparatus 1.

The apparatus 1 comprises a housing having a bottom 3 and side walls 5, and a heating system within the housing. The housing is arranged to accommodate a transportation unit 11 filled with foodstuffs that are highly viscous or solid at ambient temperatures. The housing may further comprise an outlet opening 7 for facilitating removal of foodstuffs from the heating apparatus 1. The heating apparatus 1 may be moveable in its entirety, which enables flexible use of the apparatus at different locations.

The outlet opening 7 may be present in one of the side walls 5 as shown in FIG. 1B, but may also be placed in the bottom 3. The outlet opening 7 may be arranged to accommodate a transfer tube inserted from the outside, the transfer tube being arranged for connecting to the transportation unit 11. Instead of using an external transfer tube that can enter the housing through the outlet opening 7 for connection with the transportation unit 11, the heating apparatus 1 may further comprise an internal transfer unit (not shown) having a first end arranged for connection to the transportation unit 11 and a second end arranged for connection to the outlet opening 7. An external transfer tube would then be connected to the transfer unit at the outlet opening 7. The internal transfer unit then facilitates foodstuffs transfer from the transportation unit 11 towards the outlet opening 17 of the housing. The transfer unit may take any form known to a skilled person to connect the transportation unit 11 with the outlet 7, for example the transfer unit may be a transfer tube.

The heating system is provided with a heat transfer surface for transferring heat to the transportation unit 11 during use. In the embodiment shown in FIGS. 1A, 1B the heating system comprises one or more heat panels 9. The heat transfer surface of these panels 9 corresponds with the surface facing the space in the housing for accommodating the transportation unit 11. The use of heat panels 9 has the advantage that they enable easy construction of the heat transfer surface. Additionally, in case of a problem with one of the panels 9, such as a broken panel, the malfunctioning panel 9 can easily be replaced. In an embodiment, the surface of the one or more heat panels facing the space for accommodation of the transportation unit comprises a plurality of burls. A suitable commercially available material is Thermplate® manufactured by A. Leering in Enschede, the Netherlands.

The heat transfer surface of the heating system is arranged to embrace at least about 40% of the outer surface of the transportation unit 11, preferably more than about 50% of this outer surface. Because the heat transfer surface of the heating system embraces the outer surface of the transportation unit 11 by more than about 40%, the foodstuffs in the transportation unit 11 can be heated relatively quick in a relatively homogeneous and gradual way. Due to the quick heating without the presence of a large temperature gradient within the transportation unit 11, foodstuff removal can be performed within a limited period of time without loss of quality due to excessive heating.

Heating can be performed in a conventional way, for example by electrical heating using wires, by heat exchange with a fluid at a suitably elevated temperature or by any other heating method known to a person skilled in the art.

A heating apparatus 1 as shown in FIGS. 1A, 1B enables an efficient removal of foodstuffs out of a transportation unit 11. The housing may be open at the top to allow for easy placement of the transportation unit 11 in the apparatus 1, for example by using a forklift truck.

The heating apparatus 1 may further comprise a lid 13 that may be placed on top of the housing to form a top wall substantially covering the housing. The presence of a lid substantially covering the housing during heating improves the heating characteristics of the heating system 1 as the lid 13 blocks heat so that less heat can “escape” and more heat can be used to reduce the viscosity of the foodstuffs in the transportation unit.

The lid 13 shown in FIGS. 1A, 1B is a removable lid. Alternatively, the lid may be arranged to pivot about one or more hinges between an open position and a closed position. While placing the transportation unit into the housing the lid 13 can be removed or can be stalled in an open position. After placement of the transportation unit, the lid 13 is then placed back on top of the housing or moved back towards a closed position respectively.

Preferably, the lid 13 comprises an insulating material to improve the heating characteristics of the heating apparatus 1 even further. Suitable insulating materials include glass fiber and rock wool. Rock wool is particularly suitable because it is robust enough to withstand accidentally applied forces.

In some embodiments, the lid 13 comprises a transparent portion for allowing an operator to check how the heating process is progressing and/or to see whether the heating apparatus is occupied or not.

At least one of the bottom 3 and side walls 5 may comprise insulating material. In some embodiments, one or more panels 9 comprise inside and outside cover plates made of a metal, e.g. steel, with a space there between that is filled with insulating material. The use of insulation material ensures that more heat generated by the heating system remains within the heating apparatus, and can thus be used to reduce the viscosity of the foodstuffs in the transportation unit. Suitable insulating materials include glass fiber and rock wool. Rock wool is particularly suitable because it is robust enough to withstand accidentally applied forces.

FIG. 2A schematically shows an embodiment of a heating system 21 that may be used in the heating apparatus 1. The heating system 21 of FIG. 2A comprises the heat transfer surface includes the outer surface of tubes arranged for carrying a fluid at an elevated temperature. The fluid may be a heated liquid, such as heated water or heated oil, a heated gas, such as heated air, but may also be a combination of these two, for example heated steam. The tubes may be arranged to form a frame 23 for supporting the transportation unit 11. The frame 23 facilitates a relatively direct heat connection between the outer surface of the transportation unit 11 and the heat transfer surface of the heating system 21, which improves the heat transfer characteristics of the heating apparatus.

FIG. 2B schematically shows another heating system 25 that may be used in a heating apparatus. In this heating system, a heating surface 27 is shaped in substantially the form of a lower portion of the transportation unit 11. Such shaped heating surface may comprise panels, such as the panels 7 discussed with reference to FIGS. 1A, 1B.

FIG. 3 schematically shows a lid 31 that may be used in embodiments of the heating apparatus. In contrast to the lid 13 discussed with reference to FIGS. 1A, 1B, the lid 31 may pivot about one or more hinges 32. In addition, instead of using a transparent window, the lid 31 may be provided with a lid portion 33 that can be removable (not shown) or may pivot about one or more hinges 34. The use of a lid portion 33 may enable an operator to make corrections while a progress check is made.

Instead of using a lid covering the housing, the housing may comprise a top wall provided with a smaller lid similar to the lid portion 33 shown in FIG. 3. The use of such a smaller lid that only covers a portion of the housing instead of a lid that covers the entire housing has the advantage that a smaller structure with less weight needs to be moved during operation of the heating apparatus 1, which saves energy and makes the apparatus 1 easier to control.

The transportation unit 11 takes the form of a bag. The bag may be any bag that fits into the heating apparatus. In the field of food stuffs, the size of the bag is capable of transporting large quantities of foodstuffs, typically more than 2000 kg. In the case of glucose transport a bag can carry about 4000 kg, which would correspond with about 2800 l of glucose.

In embodiments of the invention, the transportation unit comprises two bags, i.e. a first bag or outer bag, and a second bag or inner bag. The inner bag is arranged to fit into the outer bag. The inner bag and the outer bag are sufficiently flexible to allow deformation that allows good contact with the heating surface of the heating system within the heating apparatus. Further details with respect to an embodiment of the outer bag and the inner bag will be discussed with reference to FIGS. 4 and 5 respectively.

FIG. 4 schematically shows an embodiment of an outer bag 41. The outer bag 41 has an upper side 42 a and a bottom side 42 b. The outer bag 41 further comprises one or more hoist bands 43, in the shown embodiment two hoist bands, wrapped around the bottom side 42 b of the outer bag 41 and connected thereto. The upper side 42 a of the outer bag 41 may further comprise a closeable opening 47 for allowing insertion of the inner bag (not shown). Additionally, the outer bag 41 may be provided with an opening 45 to facilitate removal of the foodstuffs. In addition to such an opening, the outer bag 41 may further comprise a coupling unit for coupling the opening 45 to an appropriate opening of the inner bag to facilitate transfer of foodstuffs there through.

Although the transfer opening 45 in FIG. 4 is drawn at a height in the middle between the upper side 42 a and the bottom side 42 b, its position may be elsewhere as well. In many embodiments, the opening 45 is located close to the bottom side 42 b. Removal of foodstuffs may be easier when the opening is at such low position, because gravitational forces may support a flow towards the opening 45 during removal. In some embodiments, the opening may be located at the bottom side 42 b of the outer bag 41. In such cases, the opening is preferably suitable covered to reduce the risk of damage.

The outer bag 41 is preferably large in size to facilitate transport of the large quantities of foodstuffs referred to above. Exemplary dimensions of the outer bag are a length of about 2-2.4 m, a width of about 1.2-1.4 m, and a height of about 1.2-1.4 m. However, other dimensions may be used as well. The use of a bag with a length that is greater than the height provides a transportation unit that is stable, and can be handled relatively easy. In addition, bags with these dimensions can fit easily in a standard container that would have a length of about 6 m, a width of about 2.2 m and a height of about 2.35 m. Using a forklift truck, while using additional lifting equipment when needed, six transportation units with suitable dimensions could be placed in such a container 80 in an arrangement as schematically shown in FIG. 9A.

The outer bag 41 is made from a woven fabric, preferably a woven polymer, to give the outer bag sufficient strength. A suitable fabric is a woven polymer comprising poly-propylene, preferably cold-drawn poly-propylene. Woven polymers such as cold-drawn poly-propylene may have a tensile strength greater than about 170 kN/m, which is sufficient to withstand forces exerted 4000 kg of glucose syrup. In some embodiments, the tensile strength of the woven fabric is greater than about 200 kN/m. Such tensile strength may in particular be desirable in case the transportation unit is designed to be reusable.

The bottom side 42 b of the outer bag may be strengthened, for example by placement of an additional strengthening layer. Such strengthening layer may comprise a felt material, preferably a needle felt material. The additional strengthening layer reduces the chance that the transportation unit, in particular the inner bag, is damaged by sharp objects, which could lead to loss of foodstuffs and/or contamination of the surroundings.

The hoist bands 43 form loops above the upper side 42 a of the outer bag 41. The hoist bands 43 may be connected to the first bag by stitching. The yarn used for the stitching may comprise polypropylene with a tensile strength greater than about 5 grams per denier. Such tensile strength is sufficient to withstand forces exerted by large masses of foodstuffs. Preferably, the tensile strength is greater than about 6 grams per denier. Such tensile strength may in particular be desirable in case the transportation unit is designed to be reusable.

As mentioned above, the upper side 42 b of the outer bag 41 may be provided with a closeable opening 47 to allow easy entry of the inner bag into the outer bag and vice versa. The closeable opening 47 may take the form of a foldable flap. In some further embodiments, the flap may be provided with Velcro to avoid contamination by outside influences while ensuring that the flap can easily be folded, even under wet conditions.

In a particular embodiment, the outer bag 41 comprises at least five elements that are connected to each other, for example by stitching. The five elements include a first side element, a second side element, a middle element for connecting the first side element and the second side element, and the two hoist bands 43. The middle element and the end elements may be made of a heavy duty polypropylene fiber. The hoist bands 43 may be made of polyester. The first side element and the second side element are very similar with the exception that the first side element may comprise the opening 45 for transfer of foodstuffs as described above.

FIG. 5 schematically shows an embodiment of an inner bag 51 that may be used in some embodiments of the invention. The inner bag 51 comprises a first controllable opening 53 for filling the bag with foodstuffs. The inner bag 51 shown in FIG. 5 further comprises a second controllable opening 55 for facilitating removal of foodstuffs. Alternatively, removal of foodstuffs may be performed via the first inner opening 53 used. In the latter case, the opening 53 will generally be greater in size. Both openings 53, 55 may be provided with a valve to enable control of the insertion and/or removal of foodstuffs into and/or out of the bag 51 respectively. The openings 53, 55 are typically about circular in shape with a diameter of about 5-10 cm.

In addition, as shown in FIG. 5, the inner bag 51 may further comprise yet another controllable opening 57 at the upper side of the inner bag 51 to allow for pressure control within the inner bag 51. The pressure control opening 57 may be used to inflate the inner bag 51 after insertion into the outer bag 41, but before filling starts. The inflation via the pressure control opening 57 then allows the inner bag to suitably fit into the outer bag 41. In addition, the pressure control opening may be used during removal of the foodstuffs via opening 55. By providing a pressure via the opening into the inner bag 51 during removal of the foodstuffs while the first controllable opening 53 is closed the foodstuffs can be pushed out at a faster pace.

The inner bag 51 is to be placed in an appropriate outer bag, for example the outer bag 41 of FIG. 4. Preferably, the inner bag 51 has somewhat greater dimensions than the outer bag 41, while it is generally approximately similar in shape. The use of a slightly greater inner bag 51 helps to reduce pressure on the inner bag 51.

The inner bag 51 is to be filled with about 2000-5000 kg of foodstuffs. A typical volume for the inner bag 51 in the field of glucose transport would be such that it can accommodate about 4000 kg of glucose syrup.

The inner bag 51 serves as the liner of the transportation unit. The inner bag 51 is made of a material that is liquid impermeable to avoid leakage. A suitable material is polyethylene (PE), and in particular low density PE having a density in the range of about 0.90 to about 0.95 g/cm³. Besides being relatively low in price, PE is very suitable for use in foodstuff applications because it is non-toxic and does not influence smell and/or taste of the foodstuffs. Furthermore, PE can be used at temperatures between about −20° C. and about 95° C.

The inner bag 51 may be manufactured by known techniques including but not limited to thermo welding and blow molding.

FIGS. 6A-6C schematically show different positions of a valve that is part of an inner bag 51 according to an embodiment of the invention. Such valve may be used to control the extent to which material can be inserted into and/or removed from the inner bag 51, for example through openings 53 and/or 55 in FIG. 5.

As shown in FIGS. 6A, 6B the valve may be a so-called butterfly valve. A butterfly valve is relatively flat which may be in a closed position (FIG. 6A) or in an open position (FIG. 6B).The valve may be covered with a cap 61 for protection purposes, for example during transport of a filled inner bag outside the outer bag. The valve may comprise a valve housing and a valve element.

The valve housing may comprise a connection element 61 for connecting a transfer element for insertion and/or removal of foodstuff into and/or our of the inner bag. The connection element may comprise a thread portion. Such thread portion may be used for connecting to the transfer element and/or may be used to place the cap 69 on the valve as shown in FIG. 6C. The housing may further comprise a flange 63 for providing a tight connection with the transfer element so as to avoid leakage during transfer of foodstuffs.

The valve element may comprise a main element 65 that in a closed position effectively closes the opening in the inner bag. The valve element may further comprise one or more levers 67 to allow manipulation of the orientation of the main element 65, for example from a closed position as schematically shown in FIG. 6A towards a completely open position as schematically shown in FIG. 6B.

The bag described with reference to FIGS. 4 and 5 has a length that is greater than its height. However, it may be equally well possible that the bag has a height that is greater than its length. An example of a bag having such dimensions (only outer bag shown) is schematically shown in FIG. 7. Exemplary dimensions of the outer bag 41 in such case are a length of about 0.9-1.3 m, a width of about 0.9-1.3 m and a height of about 1.5-2.0 m. However, other dimensions may be used as well. The hoist bands 43 may be attached to the body of the bag 41 in such a way that loops are formed at the 4 corner positions of the bag. However, alternative arrangements of the hoist bands 43 are possible as well.

The use of a bag with a height that is greater than its length and width may reduce its stability during transport. For this reason, the bag may be strengthened further by using strengthening strips 49, for example strips stitched around the circumference of the bag in a substantially horizontal orientation. Alternatively, or in addition thereto, the bag 41 may be placed in a suitable enclosure.

FIGS. 8A, 8B show an elevated top view and a cross-sectional view respectively of an enclosure 70 that may be used in combination with the bag of FIG. 7. In this particular embodiment, the enclosure 70 has side walls arranged in such a way that the enclosure has a substantially octagonal cross-sectional shape. A particular design of the octagonal enclosure has a length L of 1063 mm, a width W of 1063 mm and a height H of 1742 mm.

The enclosure 70 may be made of cardboard. The enclosure 70 may be provided with one or more strips 72. The strips are provided around the circumference of the enclosure 70 and may be provided with a tightening device (not shown). The one or more strips 72 further enhance the stability of the transportation unit 11 that is formed by the combination of the bags 41,51 (in FIG. 9B referred to as bag 81) and the enclosure 70. The enclosure 70 may be placed on a pallet 74 or the like to simplify transport of the transportation unit 11.

In a preferred embodiment, the enclosure 70, for example a cardboard enclosure, is of greater length than the transporting unit, and the lower end is folded inside, typically between 20-100 cm, forming a bottom. Preferably the bottom is formed during placement of the enclosure 70 on a transferable support unit, such as a pallet 74. The bag 81 is then placed on the folded part of the folded portion of the enclosure and filled with the foodstuffs. In this way, the bottom of the enclosure is integrally connected to the portions of the enclosure forming the side walls, which increase the stability. Typically the enclosure 70 is removed before heating, preferably by lifting the bags 81 out of the enclosure. Additionally, or alternatively, the enclosure may be destructed. For example, in case of a cardboard enclosure provided with strips, such as strips 72, the strips may be cut and the cardboard may be cut or ripped apart where necessary.

Bags 41 with aforementioned dimensions can also fit easily in a standard container. FIG. 9B schematically shows an arrangement of transportation units in a container 80, where each transportation unit comprises a bag 81 and an enclosure 70. Using a forklift truck, while using additional lifting equipment when needed, typically 8-10 transportation units with suitable dimensions can be placed in a standard container using an arrangement as schematically shown in FIG. 9B.

The heating apparatus may be connected to a pump to form a foodstuffs removal assembly. One or more tubes may be connected to the pump for transferring the foodstuffs by means of the pump from the transportation unit towards a further storage unit. The pump may be a mobile pump of limited size, for example a pump with a pump capacity below about 10 m³/hour, or even below about 5 m³/hour. Experiments have shown that such a pump can empty a transportation unit filled with Glucose syrup having a temperature of about 60° C., density of about 1390 kg/ m³ and viscosity of about 1000 centipoise without substantial difficulty. In case of higher viscosities, the pump capacity may reduce.

Preferably, the pump is a positive pump. In such case the transportation unit should be place at a higher altitude than the pump to obtain an efficient pumping operation. The pump may be cleanable with water, and its housing may be self-draining.

A block diagram of a method of removing foodstuffs that are highly viscous or solid at ambient temperatures from a transportation unit with such removal assembly is schematically shown in FIG. 10.

First a transportation unit filled with the foodstuffs to be removed is placed in the housing of the heating apparatus, for example by using a fork lift truck. The pump within the removal assembly may then be connected with an opening in the transportation unit, so as to enable the removal of foodstuffs by pumping. The foodstuffs in the transportation unit may then be heated for sufficient time to lower the viscosity of the foodstuffs, at least up to a temperature level at which the viscosity of the foodstuffs is low enough to allow pumping in a relatively efficient way.

Heating may be performed with predetermined settings, for example the heating time and/or the heating temperature may be predetermined. Instead of predetermined settings, the temperature of the foodstuffs may be monitored, for example by performing intermediate temperature measurements. If the temperature measurements indicate the temperature of the foodstuffs is sufficiently high to start pumping, heating may be terminated. Temperature measurements may be obtained by one or more temperature sensors suitably placed within the heating apparatus and/or the transportation unit. For example, a temperature sensor may be placed in the interior of a cap covering an opening of the inner bag, such as cap 69 in FIG. 6C.

The time needed to raise the temperature of the foodstuffs in the transportation unit to a temperature sufficient to enable pumping may be shortened by stirring the foodstuffs in the bag during heating. Stirring may be established by using a stirring unit, embodiments of which will be described with reference to FIGS. 12, 13A and 13B.

Although connecting the transportation unit to the pump is described to occur prior to heating, these actions may be reversed as is demonstrated by the dashed arrows in FIG. 10.

If the foodstuffs are at a sufficiently high temperature, it can be removed from the transportation unit by pumping.

After emptying the transportation unit, the transportation unit may be removed from the heating apparatus, and may be cleaned or otherwise prepared for recycle purposes.

Abovementioned process is a closed circuit process. Such process has the advantage that the foodstuffs are not in contact with open air during transfer, which maintains the quality of the foodstuffs. In comparison, foodstuffs being transported in drums or the like do contact open air during transfer which may degrade the quality of the foodstuffs.

Additionally abovementioned process can be executed within a limited period of time as compared to processes that are used today for the heating of so-called flexibags.

FIG. 11 schematically shows a heating apparatus accommodating a transportation unit according to another embodiment of the invention. In this embodiment the transportation unit 11 again comprises an outer bag and an inner bag, details of which are not shown, but are similar to the respective bags discussed with reference to FIGS. 4, 5 and 7. The transportation unit 11 comprises a closeable opening 92 at the upper side for filling purposes, and functionally corresponds to the combination of outer bag opening 47 and inner bag opening 53 discussed with reference to FIGS. 4 and 5 respectively. The transportation unit 11 further comprises a further closeable opening 91 at the lower side for removal of foodstuffs. This opening 91 functionally corresponds to the outer bag opening 45 and inner bag opening 55 discussed with reference to FIGS. 4 and 5 respectively.

The transportation unit 11 is further provided with hoist bands and may further comprise a pressure control opening similar to opening 57 discussed with reference to FIG. 5. The hoist bands may be arranged to form loops at the upper corners of the transportation unit 11 (for example as shown in FIG. 7) to enable easy placement and removal of the unit 11 into and out of the heating apparatus. The heating apparatus may be elevated using supporting structures 97 and/or the upper surface of the side walls may have a slope 95 to further simplify the placement of the transportation unit 11 in the heating unit.

FIG. 12 schematically shows an embodiment of a stirring unit 100 for use in a heating apparatus arranged for accommodating a transportation unit 11, in this particular case a unit 11 as discussed with reference to FIGS. 4 and 5. In the shown embodiment, the stirring unit 100 is inserted in the transportation unit 11 via the opening 53 used for filling the bag with foodstuffs. To enable such insertion, the stirring unit 100 may have fixed blades with a length smaller than the size of the opening 102. The use of fixed blades is constructively robust. Alternatively, the blades 102 of the stirring unit 100 may be connected to the main rod in such a way that they can be folded up to allow passage of the opening 53. The use of foldable blades 102 enables the application of blades 102 with more length. The additional length can be used to stir more foodstuffs in the bag, which may further accelerate the spreading of heat throughout the bag, and consequently, may further reduce the time needed to empty a transportation unit 11.

FIGS. 13A, 13B schematically show another embodiment of a stirring unit for use in a heating apparatus arranged for accommodating a transportation unit. In this particular case a transportation unit 11 as discussed with reference to FIG. 11 is used. In the shown embodiment, the stirring unit 100 is inserted in the transportation unit 11 via the opening 91 used for removing foodstuffs from the bag. In this case, the heating apparatus comprises an opening 93 in its housing to enable the stirring unit 100 to get access to the opening 91.

Again, the blades 102 of the stirring unit 100 may have a fixed length smaller than the size of the opening, or the blades 102 may be connected to the main rod of the stirring unit 100 in such a way that they can be folded up to allow passage of the opening 91. The latter option is shown in FIGS. 13A, 13B.

The stirring unit 100 is connected to a control unit 110 for controlling operation of the stirring unit 100. The stirring unit 100 and/or the control unit 110 may be connected to and/or form an integral part of a pumping arrangement for removal of the foodstuffs from the transportation unit 11 by pumping. In such case, the arrangement for pumping comprises extendible walls 112 surrounding the main rod of the stirring unit 100 and a connection for a hose 114 or the like for removal of foodstuffs. The pumping arrangement may be closeable by means of a lid 116 or the like to ensure that the interior of the pumping arrangement is not contaminated by external influences in case the pumping arrangement is not used.

As shown in FIGS. 13A, 13B, the pumping arrangement including a stirring unit 100 is suitably positioned underneath the heating apparatus such that the stirring unit 100 can protrude through a suitable opening 93 in the housing of the heating apparatus. Such pumping arrangement may be used in the following way.

First, a transportation unit 11 is placed in the heating apparatus such that the opening 91 for removal of the foodstuffs can be reached through the opening 93 in the housing of the heating apparatus. After correct placement of the transportation unit 11 the foodstuffs in the transportation unit 11 may be heated using the heating apparatus.

Preferably, the opening 91 is not only covered with a lid to avoid undesirable loss of foodstuffs, but the opening 91 is also sealed to reduce any accidental leakage as well. Therefore, when the transportation unit 11 is correctly placed in the heating apparatus, and the lid covering the opening is removed, the foodstuffs still remains inside the transportation unit 11.

To remove the foodstuffs, the lid 116 of the arrangement is removed, and the arrangement is connected to the heating apparatus, for example by using connection elements (not shown) provided on the extendible walls 112. In the particular embodiment shown in FIGS. 13A, 13B, the main rod of the stirring unit 100 is provided with a sharp end 104 that may be used to rupture the seal covering the opening 91. It will be understood that other ways to rupture the seal may be used as well.

After rupturing the seal with its sharp end 104, the stirring unit 100 is brought into the transportation unit 11 and the blades 102 are unfolded. After unfolding of the blades 102 the control unit 110 initiates rotary motion of the main rod of the stirring unit 100 about its main axis to create a stirring motion in the transportation unit 11.

The moment at which the stirring unit 100 ruptures the transportation unit 11 may depend on the expected viscosity of the foodstuffs in the transportation unit 11. If the viscosity is still too high, the stirring unit 100 may be damaged during entry and/or unfolding. Therefore, the stirring unit 100 is preferably brought into the unit 11 after sufficient heating has taken place and the viscosity of the foodstuffs has sufficiently decreased.

After rupture of the seal , in particular after sufficient heating and/or stirring, food stuffs, such as glucose, flows out of the transportation unit 11 under the influence of gravity. The pumping arrangement then starts pumping the food stuffs via the hose 114 towards a facility suitable for further processing of the foodstuffs.

After emptying the transportation unit 11 the pumping arrangement may be removed and cleaned. The transportation unit 11 may be removed as well, with or without the lid covering opening 91. The transportation unit 11 may be cleaned and recycled. Alternatively, the transportation unit 11 may be disposed of.

Throughout the description the expression “highly viscous” has been used. This expression refers to a viscosity greater than about 1 Pas at 25° C.

The invention has been described by reference to certain embodiments discussed above. It should be noted various constructions and alternatives have been described, which may be used with any of the embodiments described herein, as would be know by those of skill in the art. Furthermore, it will be recognized that these embodiments are susceptible to various modifications and alternative forms well known to those of skill in the art without departing from the spirit and scope of the invention. Accordingly, although specific embodiments have been described, these are examples only and are not limiting upon the scope of the invention, which is defined in the accompanying claims. 

1. A transportation unit for transport of foodstuffs that are highly viscous or solid at ambient temperatures, the transportation unit comprising: a first bag made from a woven fabric, preferably a woven polymer, the first bag having an upper side and a bottom side, the first bag being arranged to accommodate a second bag; a second bag arranged to fit into the first bag, the second bag comprising an opening for inserting and/or removing the foodstuffs; and one or more hoist bands wrapped around the bottom side of the first bag and connected thereto, the one or more hoist bands forming loops above the upper side of the first bag; wherein the first bag comprises a transfer opening for removing the foodstuffs from the transportation unit and wherein the second bag is capable of transporting more than 2000 kg of foodstuffs.
 2. The transportation unit of claim 1, wherein the first bag comprises a closeable opening to allow insertion of the second bag.
 3. The transportation unit of claim 1, wherein the second bag comprises a first transfer opening for insertion of foodstuffs and a second transfer opening for removal of foodstuffs.
 4. The transportation unit of claim 1, wherein the second bag further comprises a pressure control opening for allowing pressure control within the second bag.
 5. The transportation unit of claim 1, wherein the first bag is provided with a coupling unit, the coupling unit having a first end at the inner side of the first bag for coupling to the opening of the second bag, and a second end at the outside of the first bag for coupling for further foodstuff transfer.
 6. The transportation unit of claim 1, wherein the woven fabric has a tensile strength greater than about 170 kN/m, preferably greater than about 200 kN/m.
 7. The transportation unit of claim 1, wherein the one or more hoist bands are connected to the first bag by stitching with a yarn comprising polypropylene with a tensile strength greater than about 5 grams per denier, preferably greater than about 6 grams per denier.
 8. The transportation unit of claim 1, wherein the upper side of the first bag is provided with a foldable flap provided with Velcro.
 9. The transportation unit of claim 1, further comprising an enclosure having a bottom and side walls for enclosing the first bag and the second bag.
 10. The transportation unit of claim 9, wherein the enclosure is made of cardboard.
 11. The transportation unit of claim 9, wherein the enclosure is provided with one or more strips.
 12. An apparatus for heating foodstuffs that are highly viscous or solid at ambient temperatures, the apparatus comprising: a housing having a bottom wall and side walls, the housing being arranged to accommodate a transportation unit filled with more than 2000 kg of foodstuffs and provided with an opening for removal of the foodstuffs, the housing further comprising an outlet opening; and a heating system within the housing provided with a heat transfer surface for transferring heat to the transportation unit during use, wherein the heat transfer surface of the heating system is arranged to embrace at least about 40% of the outer surface of the transportation unit.
 13. The apparatus of claim 12, wherein the heat transfer surface includes the outer surface of tubes, sheets or panels forming a frame for supporting the transportation unit.
 14. The apparatus of claim 12, wherein the heat transfer surface includes the outer surface of panels, and wherein at least one of the surfaces of the heat panels facing a space within the housing for accommodating the transportation unit during use comprises a plurality of burls.
 15. The apparatus of claim 12, further comprising a lid provided with a transparent portion.
 16. The apparatus of claim 15, wherein at least one of the side walls and the bottom wall comprises insulating material.
 17. A system for removing foodstuffs that are highly viscous or solid at ambient temperatures from a transportation unit, the system comprising: a heating apparatus according to claim 15; a pump arranged for pumping the foodstuffs from a transportation unit placed in the heating apparatus; and one or more tubes for transferring the foodstuffs from the transportation unit towards a further storage unit by means of the pump.
 18. The system of 17, wherein the heating apparatus accommodates a transportation unit according to claim
 1. 19. The system of claim 17, wherein the system further comprises a stirring unit for stirring the foodstuffs in the transportation unit placed in the heating apparatus.
 20. A method of removing foodstuffs that are highly viscous or solid at ambient temperatures from a transportation unit, the method comprising: providing an apparatus for heating foodstuffs, the apparatus comprising a housing and a heating system within the housing, wherein the housing has a bottom wall and side walls, and is arranged to accommodate a transportation unit filled with more than 2000 kg of foodstuffs and provided with an opening for removal of the foodstuff, and wherein the heating system is provided with a heat transfer surface for transferring heat to the transportation unit during use; providing a pump; placing a transportation unit filled with the foodstuffs and provided with an opening for removal of the foodstuffs into the housing of the heating apparatus; coupling the pump to the transportation unit; heating the foodstuffs in the transportation unit; and removing the foodstuffs from the transportation unit by pumping.
 21. The method of claim 20, further comprising, during heating, stirring the foodstuffs in the transportation unit. 